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Chicken and Rice Recipe

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This recipe for Chicken and Rice is from The Saglimbeni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole chicken breasts

3 cups minute rice

3/4 box vermicelli long spaghetti

1/4 cup parsley flakes

garlic salt [ a very good sprinkle]

salt and pepper to taste

5 cups of saved chicken broth
Directions:
Directions:
Begin with a large tall pan , pour 1/4 cup of Wesson oil in pan. Break vermicelli into 3 sections[you can grab chunks at a time] cook on med. high heat until spaghetti is light brown, careful not to burn, and constantly toss. immediately after spaghetti is cooked pour chicken broth into pan . WARNING; 1st and 2nd cup of water can burn you severely so back up after you pour. While bringing broth to a boil add parsley, salt, pepper and garlic salt. After broth comes to a boil add rice, chicken cut up into bite size chunks, stir to mix then take off burner and cover and let sit for 15 minutes.

Serve with tossed salad and bread.

HELPFUL HINTS; cut up chicken and measure out all ingredients prior to cooking. Use 2 forks to toss vermicelli.
Personal Notes:
Personal Notes:
This recipe is from my friend, Carren Hannon

 

 

 

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